If, as the saying goes, we are what we eat, then we are more and more likely to be organic, local, fresh, and possessed of a pungent flavor. Much of the reason for this is the effort of restaurateur Alice Waters and the revolution in consciousness that she helped create with her famous restaurant, Chez Panisse, in Berkeley, Calif. In his new book, “Alice Waters and Chez Panisse” (Penguin Press, 380 pages, $27.95), Thomas McNamee tells us how it all happened.